I’ve written many articles detailing lifestyle and dietary strategies that may decrease your COVID-19 risk by boosting your immune function and general health. Now we can add fermented foods to the list, which shouldn’t come as such a great surprise, considering the influence your gut health has on your immune system.
The study, posted July 7, 2020, on the pre-print server medRxiv, conducted by researchers in Berlin, Germany, looked at whether diet might play a role in COVID-19 death rates. Interestingly, mortality rates tend to be lower in countries where consumption of traditionally fermented foods is commonplace. As reported by News Medical Life Sciences:
“The researchers say that if their hypothesis is confirmed in future studies, COVID-19 will be the first infectious disease epidemic to involve biological mechanisms that are associated with a loss of ‘nature.’ Significant changes in the microbiome caused by modern life and less fermented food consumption may have increased the spread or severity of the disease, they say.